Spicy Butternut Squash & Carrot Soup – Whole30 and Paleo friendly. Perfect for those cold winter nights! Have it as a starter or turn it into a full meal by adding shredded protein to the soup and serve with a salad.
Soup season is in full swing and I’m loving it! Though soups aren’t my go-to recipes to create or make, I still do appreciate a big bowl of hearty deliciousness. It’s the perfect comfort food, and who doesn’t love feeling warm and cozy when eating delicious food? Plus, you all know my obsession with eating foods from a bowl. It brings the nostalgia factor into it, and I absolutely love it.
Butternut squash is the perfect vegetable to use for soup because it’s so forgiving. It pairs nicely with other vegetables, but it is also great on its own. I really wanted this spicy butternut squash & carrot soup to be savory, so adding the cumin and making it spicy really ups that savory factor and the carrots & onions give it a slight sweetness.
As always, you can totally make this soup into your own. If you’re a vegetarian/vegan, use vegetable broth. If you like your soups chunkier/thicker, use less broth. If you want it runnier, add more broth. Once you make the soup, top it with anything you want!
Pro-tip: save the seeds from the butternut squash and roast it to use as a topping. Team no waste over here! I love turning it into a full meal so I’ll add things like shredded pork or roasted chicken on top as well as coconut milk to help cut the spiciness.
This would also pair nicely with a big winter salad, and if you’re not doing the Whole30, make some grilled cheeses and dip it in this soup. Trust me, you won’t regret it! Whatever you decide to do, I hope you enjoy it as much as I do.
Spicy Butternut Squash & Carrot Soup
- 1 butternut squash cut in half & seeded (save and roast the seeds for toppings)
- 4-5 carrots peeled and cut in half width wise
- 1 large onion peeled and quartered
- 2-4 cups chicken broth or vegetable broth to make soup vegan
- 1 tsp grated ginger
- ½ tsp cumin powder
- ¼ - ½ tsp cayenne pepper more or less depending on spice tolerance
- 2 tsp kosher salt
- 2 tsp fresh cracked black pepper
- Avocado oil
- Coconut milk
Preheat oven to 400°F. Line baking sheet with parchment paper..
Roast for 45-60 minutes depending on size of vegetables flipping carrots and moving onions around halfway through.
Start by adding 2 cups of chicken broth to blender. Add more until you get the desired consistency you want. Less broth means chunkier soup, more broth means a thinner soup. Taste and adjust seasoning according to taste.
Serve with a drizzle of coconut milk and top with roasted seeds. To make it a full meal, top the soup with shredded proteins and serve with a side salad.
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